Make veal stock
Making veal stock is a recipe with fresh ingredients from the broth category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g through-cut veal meat
- 2 veal bones
- 1.5 l water
- 3 small carrots
- 1 stalk Celery
- 5 peppercorns
- 1 small leek stalk
- 2 Bay leaves
- 3 cloves of mace
- 1 sprig parsley
- 1 onion
- Salt
- Pepper
Instructions
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1.
Place the meat and marrow bones in a tall pot and cover with cold water. Bring slowly to a boil, skimming off foam repeatedly. Add a cup of cold water and skim foam again.
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2.
Wash, peel, and cut carrots into large pieces; add them with peppercorns to the broth. Halve the leek stalk, wash it, and bind it with bay leaves, parsley, and the cleaned celery piece. Peel the onion and pierce it with mace cloves.
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3.
Add everything to the broth, season with salt, cover tightly, and simmer for about 2–2½ hours. Remove the meat for later use as a soup garnish. Line a strainer with kitchen or muslin cloth and strain the broth, re-seasoning if needed. Let cool and skim off fat.
